Couronne with Cranberries and Pecans

• Produce

  • 1/2 cup Cranberries, dried
  • 1/2 Orange, zest of

• Refrigerated

  • 1 Egg, large
  • 1 Egg
  • 1 Egg yolk

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 2 1/4 cups All-purpose flour
  • 1 cup Almond flour
  • 9 tbsp Granulated sugar
  • 1 Powdered sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1/3 cup Pecan pieces

• Dairy

  • 10 tbsp Butter, unsalted
  • 3/4 cup Milk

• Beer, Wine & Liquor

  • 1 splash Cognac or rum

Found on monpetitfour.com

Description

Ingredients

• 2 1/4 tsp active dry yeast
• 1 tbsp granulated sugar
• 3/4 cup milk, warmed to lukewarm temperature (105 to 110 degrees F)
• 2 tbsp unsalted butter, melted
• 2 1/4 cups all-purpose flour, plus more for dusting
• 1/2 tsp salt
• 1 egg yolk
• Oil for greasing the bowl
• Powdered Sugar for dusting
• 1 large egg, beaten for egg wash
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 egg
• 1 cup almond flour
• splash of cognac or rum (couple teaspoons)
• 1/2 cup dried cranberries
• 1/3 cup pecan pieces
• zest of 1/2 an orange

Directions

• In a medium bowl, combine the yeast, sugar, and milk. Let the mixture rest for 5 minutes. Then stir in the melted butter. In the bowl of a stand mixer, combine the flour and salt together. Pour in the yeast mixture and the egg yolk. Mix until the dough pulls away from the sides of the bowl. If youre using just a bowl and spoon (no mixer), then stir until the dough comes together into a compact mass. Dump the dough into a bowl greased with oil, then cover with a sheet of plastic wrap. Allow the dough to proof for at least 1 hour, or until its nearly doubled in size. Create the filling by creaming the butter and sugar together in a medium bowl, using a rubber spatula. Add in the egg and mix to incorporate. Pour in the almond flour; stir to create a paste-like mixture. Add the splash of cognac and mix again to combine. Once the dough is ready, dust your work surface with flour. Preheat the oven to 375°F. Roll the dough out into an approximate 9 by 13 rectangle. Spread the almond cream over the dough, leaving a 1/2 border bare along the edges. Sprinkle the dried cranberries and pecan pieces all over the cream. Distribute the orange zest all over too. Now, grab the long side of the dough that is farthest from you, and using a typewriter-like motion, roll the dough towards you into one long log with the seam side facing down. Take a sharp knife and starting 3/4 inch in from one end of the log, making a vertical cut down the log. You want to create a wishbone-like shape by making this cut. Turn the tails of the dough onto their sides so that the exposed sides of the dough are facing upward. Now, cross one tail of dough over the other until you reach the bottom, creating one long braid. Circle the two ends of the braid towards each other to form a ring-shape. Pinch the two ends of the braid together to keep the ring sealed shut. Brush the beaten egg all over the dough. Bake the bread for approximately 30 minutes, until a deep golden color all over. A toothpick inserted in the bread should come out pretty clean. Allow the bread to cool on a wire cooling rack. Once cool, dust with powdered sugar.